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Ingredients :
250 g minced lamb
2
cups long grain rice
3
tablespoons ghee
1
teaspoon cumin seeds
1
medium onion, chopped finely
6
whole cloves
2
cloves garlic, crushed
1/2 teaspoon fresh ginger, grated finely
2
cups shelled green peas
4
cups hot water
3
teaspoons salt
1
teaspoon garam masala
Method :
Wash the rice and drain. Heat a wok with
the ghee and fry the onion, garlic, cumin and whole cloves until the
onion is soft and golden brown. Add peas and half cup water. Stir and
cover with a lid and cook until the peas are half done. Add the rice and
hot water. Stir in the salt. Bring quickly
to the boil, cover, turn heat very low and cook for 10 minutes. Uncover and
sprinkle with garam masala but do not stir. Replace lid
and continue cooking for a further 10 minutes or until liquid is all
absorbed and rice is cooked through. Serve while still hot.
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